The Summit Steakhouse

Crispy fried calamari loin with honey mustard and cocktail sauce. Add choice of citrus habanero or lemon garlic butter sauce add $2.00

Six, wild-caught jumbo shrimp poached in lemon court bouillon and served with cocktail sauce.

Lump crab, spinach and artichoke folded with cream cheese, parmesan cheese, tabasco and fresh herbs. Served with a parmesan crostini and carr crackers.

Diced tomato, red onion, garlic, fresh basil and aged balsamic on homemade crostini, topped with parmesan cheese. Add shaved prime rib with horseradish cream $3.00

Triple creme french brie toasted with roasted garlic served with parmesan crostini and carr crackers.

Fresh blue point oysters on the half shell served with cocktail sauce, horseradish and lemon wedges.

Jumbo lump crab gently folded with bread crumbs and spices. Sauteed golden brown and served with a mustard remoulade sauce.

Traditional french escargot roasted in garlic butter and served with sliced fresh baguette.

A sampler platter of five imported cheeses with sliced sopressata. Served with gourmet carr crackers, granny smith apples and grapes.

Sushi grade yellow fin ahi tuna. Seasoned and seared rare and a fried tempura sushi roll served with wasabi, pickled ginger, avocado and soy sauce

Crispy calamari, jumbo shrimp, prime rib bruschetta and crab artichoke dip served with crostini and carr crackers

Honey smoked salmon with tomato, roasted red pepper, kalamata olives, goat cheese and balsamic vinaigrette atop seasonal mixed greens.

Certified black angus tenderloin tips with seasonal mixed greens, pine nuts, sun dried cherries, tomato, bleu cheese crumbles and fried cowboy onions tossed with balsamic vinaigrette. Substitute grilled chicken $16.00

Sushi grade yellow fin ahi tuna atop seasonal mixed greens with roasted red pepper, tomato, asparagus, red onion, fingerling potatoes and kalamata olives served with lemon niçoise dressing

Caramelized yellow onions and roasted veal stock with traditional croutons and melted provolone cheese.

Pesto encrusted line caught alaskan halibut fillet served on a crab risotto cake and served with cherry tomato confit, balsamic reduction and olive oil

Seared center cut sushi grade ahi tuna fillet, served over jasmine rice and topped with basil, garlic, kalamata olives, red peppers, capers and grilled asparagus

Grilled salmon fillet seasoned with roasted garlic served atop a risotto crabcake with smoked choron sauce and grilled asparagus

Jumbo diver scallops perfectly seared and served atop cavatappi pasta with sauteed cherry tomatoes, fresh mozzarella, chiffinade fresh basil, finished with white wine cream sauce.

Panko breaded or coconut crusted. served with jasmine rice and choice of cocktail sauce or pineapple marmalade

Alaskan king crab steamed served with lemon, drawn butter, fresh seasonal vegetable medley and choice of potato

Steamed lobster tail topped with a citrus reduction and served with drawn butter, fresh seasonal vegetable medley and your choice of potato

Steamed lobster tail topped with a citrus reduction and served with drawn butter, fresh seasonal vegetable medley and choice of potato

Filet mignon with four jumbo shrimp sautéed in garlic butter. Served with fresh seasonal vegetable medley and choice of potato

Filet mignon and 4 jumbo shrimp served panko breaded or coconut crusted. with a seasonal vegetable medley and choice of potato.

Filet mignon and 8 oz of alaskan king crab legs served with a seasonal vegetable medley and choice of potato

Filet mignon and 8 oz lobster tail served with seasonal vegetable medley and choice of potato

A full rack of slow roasted applewood smoked pork ribs glazed with the summits signature bbq sauce. served with onion rings and choice of chateau potatoes or baked potato.

Two grilled broken arrow ranch quail sugar cured and served with chateau potatoes and a seasonal vegetable medley.

Poblano pepper stuffed with quinoa and topped with aged white cheddar cheese, served with jicama cilantro slaw and mole sauce

Breast of chicken stuffed with bleu cheese, spinach and black forest ham. Sauteed in olive oil and served with bleu cheese mornay, chateau potatoes and a seasonal vegetable medley

Pork chop stuffed with caramelized onions and smoked gouda served with a gouda mornay, chateau potatoes and seasonal vegetable medley

Rack of colorado lamb grilled to order topped with strawberry, shaved red onions, mint and aged balsamic served with chateau potatoes and asparagus

Broken arrow ranch sugar cured quail, grilled boars sausage and grilled red deer medallion, served chateau potatoes and a medley of seasonal vegetables